Ginger-Chicken Meatballs

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Some days, warming up food from the fridge doesn't cut it after a long day at work. Also, on the same days you don't want to be the really weird female capable of putting in long hours in the kitchen after a long day at work. This recipe works for those days and every other day. No wonder they called it 'Meet your new favourite meatball' recipe in Bon Appetit magazine .

I had 5 of them standing at the counter and have the rest stashed away for tomorrow's dinner. This recipe is a keeper.
Points to note: I generally don't have chicken stock at home, so I used water. Also, I'm not sure what Chinese broccoli is, so I used the leafy part of spring onions. Tastes good to me.


250g        chicken mince
4 cloves   garlic finely chopped
2 inch      ginger finely chopped
2 spring   onions finely chopped
2 tbsp.     soy sauce
1/4 cup       water
leaves of those 2 spring onions
1/2 tsp     chilli flakes

  1. Using a spatula or your hands, mix ginger, garlic, spring onions and chicken along with 1 tbsp soy sauce, salt and 1/4 cup water
  2. Scoop out mix into 1" balls using a tablespoon.
  3. Heat oil in a pan. Gently drop in meatballs and fry till golden brown on both sides. Transfer to plate.
  4. In the same pan, add the leaves, chilli flakes and 1 tbsp. soy sauce till the leaves are tender-crisp. At this point you can add the rest of the water and the meatballs back to the pan and simmer for another 5 mins until meatballs are cooked through.
Specials thanks to Anila Mathew for giving me this awesome, awesome soy sauce all the way from Japan. I used that for this recipe. Japanese soy sauce does taste different and in a totally nice way! Thanks so much Anila!

Meanwhile, try this recipe.

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